Fresh meat and rice
By VicentaLakin
It's another year of summer! It's a summer festival where we're going to cook eggs and we're going to have buns. This season, when the leaves are growing, the leaves are young, so we all choose to wrap them up. In other words, here we are, the buns start right now and can be wrapped up to the midday festival。
Recipe Recommendations
- glutinous rice 2500 grams
- pork leg 1100 grams
- Reed leaf 1000 grams
- cooking wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- soy sauce appropriate amount
- cotton thread appropriate amount
- sesame oil appropriate amount
- salty and fresh
- other
- several hours
- senior
Steps for Fresh meat and rice
1
Get the rice, the leaves, the cotton wire
2
Get your legs ready。
3
The leaves are washed and boiled in the water.
4
The pig's leg is washed clean and cut into a square.
5
I'll put in wine, salt, sugar, old ginger, eight horns, guacamole, sesame oil, etc
6
Smash it up, pick it up.
7
The rice is purified, immersed in water for 30 minutes and dried up.
8
Pour in the pickled pork juice, mix it。
9
Take three leaves, roll in a funnel, put in a spoon of rice, put in a piece of meat
10
A small spoon of rice covered with meat
11
Wrap it up, tie it up with cotton wires, tighten it up.
12
All packed。
13
Take the high-pressure pan, and pour the stings in close order, plus eight points full of clean water
14
The fire boiled to the upper valve, the small fire 40-50 minutes, and the fire shut down
15
After a little cooling, open the lid, add some fresh water to eight cents, boil it to the upper valve, and light fire in about two hours。